Fundamentals of Viticulture: History, Grape Anatomy, and Wine Classification

History of Viticulture and Winemaking

The history of wine spans millennia:

• Prehistory: Early appearance of winemaking.
• Ancient Civilizations: Egyptians, Phoenicians, Greeks, and Romans developed techniques focusing on both quality and quantity.
• Medieval Period: Winemaking saw a decline during the Arab expansion (*retroceso*).
• Renaissance: A resurgence of wine culture occurred.
• 16th Century: European expansion led to the discovery of America and new grape cultures.
• 19th Century (Phylloxera): The devastating Phylloxera epidemic entered France. Vines planted in sandy sites often escaped the pest (sometimes referred to as *franco de pie*).
• 19th Century (Science): Louis Pasteur began studying yeast, leading to the foundation of modern wine culture.
• Modern Era: Wine culture continued to evolve, notably into the 1970s.

The Vine's Annual Cycle and Cultivation

Viticulture involves managing the vine, which is a climbing plant, often trained using traditional methods. Spain alone boasts over 100 varieties of grapes (both wine and table grapes).

Seasonal Cycle of the Vine

• Winter: The vine is at rest (dormancy).
• Spring: Flowering (*floración*) occurs. Green pruning is performed to manage the creation of grape clusters.
• Summer:
  • Veraison (Envero): The grapes begin to take on color. Veraison is a key indicator for estimating the harvest date.
  • Maturation: Grapes develop shine. Dry weather (typically July and August) is crucial.
• Harvest: Timing is dependent on weather conditions.
• Ripeness and Aging:
  • Physiological Ripeness: Grapes are fully ripe.
  • Commercial Ripeness: Grapes are allowed to rest for a few days to balance acidity.
• Fall: Sweet ripeness is achieved for wine production. The branch undergoes *exhaustion* (lignification), followed by leaf fall.

Anatomy of the Grape Cluster

Understanding the components of the cluster is essential for winemaking:

• Pulp: Contains sugars and water (70% to 80%).
• Skins (*Husk*): Provide wine color, tannins, and aromas. They contain bloom (a natural wax where yeasts attach). Note: White wine can be produced from red grapes by separating the juice from the skins immediately.
• Pomace (*Marc*): The solid residue (skins, tannins, aromas, bloom) remaining after pressing.
• Seeds (*Nuggets*): Must be handled carefully to avoid breaking them. Seeds are used to produce grape seed oil.
• Stems (*Rachis*): The solid part of the cluster that can impart flavors during fermentation.

Factors Influencing Vine Cultivation

Human Factors in Viticulture

• Variety Selection: Includes indigenous and foreign varieties (often called *improvers*). Varieties are selected based on their resistance to the local climate.
• Age of the Vines (*Strains*): Older vines (typically having a life span of 50 to 60 years) generally yield lower quantity but higher quality production.

Pruning and Training Systems

The method of training the vine is crucial for managing yield and quality:

• Gobelet (Bush Vine): Low training, often close to the ground.
• Trellis (Espalier): A high training system.

Natural Factors: Climate and Terroir

• Weather: Key elements include rain, sunlight hours, and the risk of frost.
• Altitude and Latitude: Viticulture thrives around the 50th parallel. Major wine regions include Spain, France, Italy, California, and Chile.
• Note: Certain fine grape varieties are cultivated near the sea, benefiting from coastal influence.

Soil Composition and Vine Health

Vines generally prefer poor soil. Key characteristics include stoniness, porosity, and composition.

• In rocky soil, roots search deeper for moisture.
• Typical Composition: Studies suggest ideal soil may contain 50% Limestone, 30% Clay, 10% Iron, and 10% Silica.
• Effects: Limestone contributes acidity, while iron is important for red wines.

Wine Classification and Types

Wines are broadly divided into two categories:

• Still Wines (*Quiet*): Dry wines, including White, Rosé, and Red wines. These are further categorized by their aging process (e.g., Crianza, Reserva).
• Special Wines: These include Sweet, Sparkling, and Fortified (*Generous*) wines.

Wine Aging and Enology

• Aging Categories: Wines are classified as Youth (young wines) or Aged (*Crianza* / Maturation).
• Enology: Defined as the science of wine.